24 hours slow cooked beef rib

24 hours slow cooked beef rib

Method
Serves 4

First, make your sauce. Heat oil in a pot over a medium heat. Add dry spices, cook till fragrant.
Add all of the other ingredients and simmer to reduce or until a till a saucey consistency has been achieved. Set aside and allow to cool.
Rub the rib with the taco seasoning and let it rest for 10 minutes.
Cover with a cup of your sauce and vacuum seal in a bag (to sous vide).
Cook in a waterbath overnight at 70°C.
Transfer the rib to an ice bath to cool and pre-heat the oven to 220°C.
Open the bag and remove the rib, reserving the cooking liquid.
Finish the rib in the oven for 10 minutes.
Meanwhile, add the cooking liquid to a small pot and reduce to sauce consistency. Set aside.
When ready to serve, make the tomato salsa and lemon salsa by combining the separate ingredients in small bowls and mixing well.
Serve your slow-cooked beef rib hot from the oven with the salsas on the side.

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